Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Baked German Cheesecake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Recipe for Baked German Cheesecake, a total feast for you to enjoy

A light and creamy with an ever-so-slight hint of lemon.  Yes, I know the authentic German Cheesecake should be made with quark, but to make it easier for all to enjoy, today we have substituted quark with cottage cheese.

What is Cheesecake?

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked German cheese cake with colored kernels as decoration

Baked German Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: EsmeSalon.com
  • Prep Time: 1 hour 30 minutes
  • Rest Time: 6 hours
  • Cook Time: 1 hour 30 minutes
  • Total Time: 9 hours
  • Yield: 1 Cheesecake 1x
  • Category: Cake, Cupcakes, Cookies and Tarts

Description

Cheesecake is technically a Pie and not a Cake, but let’s not get into that debate. I am sure you will enjoy this delicious baked German Cheesecake.


Ingredients

Units Scale

Crust

Filling

  • 750 g cottage cheese (3 tubs)
  • 1/2 cup of castor sugar in this one I added a bit more sugar to sweeten
  • 4 large eggs separated
  • 2 tbs fresh lemon juice
  • 2 tbs finely grated lemon zest
  • 2 tsp vanilla essence

Instructions

  1. Crust Method:
  2. In a mixing bowl add flour, sugar, and butter and mix to form breadcrumbs then add in the egg yolk and a little water to combine the dough. About 2 tbs of water if needed!
  3. Refrigerate the dough for 1 hour.
  4. Once the dough is ready place it into the adjustable pan (springform pan) and bake the base at 180C / 350F for 15 -20 minutes.
  5. Remove it and allow it to cool, or you can use it as is. I baked the crust then crushed it down and added some butter and pressed it into my adjustable pan, as it tastes so much better than normal crushed biscuits.
  6. Once your base is ready, you will start preparing the filling! For this German cheesecake, I substituted quark and used cottage cheese instead!

Filling Method:

  1. Mix in a bowl using a beater, the cottage cheese, sugar, lemon juice, vanilla essence, and egg yolks until all combined and smooth, then add in the zest.
  2. Now whip up the egg white until you reach a soft peak, then fold into the egg yolk and mix.
  3. Lightly coat the sides of the adjustable ring with a pan release and pour in the batter over the biscuit crust.

Bake method:

  1. Place in the oven and bake for 60-70 minutes at 180C / 350F, or until the top is golden and slightly wobbly in the center.
  2. Do not remove it from the oven once baked. Leave the cheesecake in the oven to cool for about 30 minutes then open the oven further and leave another 15 minutes only then take it out and leave it to cool for 1 hour before you remove the adjustable ring and place the Cheesecake in the fridge to set.
  3. This cheesecake is best enjoyed after 4 hours or overnight!

Notes

Optional:

I did foil the base of the pan and added a bit of water in my base pan under the adjustable pan. This is not necessary, but I preferred this way.

Prepared, tried and tested by Quraisha Aboobaker

Recipe Card powered byTasty Recipes

What is German quark?

Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and Eastern European countries. Quark is said to be a cross between yogurt and cottage cheese. This fresh, soft, white cheese is prepared from pasteurized cow’s milk with a small amount of acid added to achieve a good, firm curd

How do you eat quark?

Quark can be eaten as it is. It’s a substitute for other spreads and an excellent base for dips or sandwich fillings, with herbs or with puréed or chopped vegetables, nuts, or fish; by adding a little sugar or cream it makes a delicious accompaniment to fruit.

Can you use Quark instead of cream cheese in cheesecake?

When: I substitute Quark for cream cheese in baking, dips, and spreads.
Why: Quark is higher in moisture so this makes a cheesecake lighter and fluffier, and pastry fillings smoother.

Substitutes for quark cheese

  1. Sour cream – use instead of quark to top baked potatoes.
  2. Natural or Greek yogurt – which has a similar consistency.
  3. Ricotta cheese – try quark in place of ricotta in a lasagna.
  4. Cream cheese – great as a sandwich spread.

Looking for more Cheesecake recipes? Well, we have plenty, check these out here and let us know which you like and tried at home.

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

12 thoughts on “Baked German Cheesecake”

  1. Oooo this looks good! I love cheesecake, but I never think of it as pie. Then again, I don’t think of it as cake either, I guess I think of it as its own food category and the stuff of magic. I had no idea how German cheesecake was different or what the heck quark was, so I’ve learned something new today. Yum yum!
    Caz xx

    Reply
    • Caz, I love cheesecake as you do, and I am with you, never knew about quark. This is the beauty of this blogging business, you still get to learn new things daily, and never ever too old to learn. Thanks for popping in and enjoy this German cheesecake

      Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star